JP2006271258A - Thickening agent composition and gelled swallowing food - Google Patents
Thickening agent composition and gelled swallowing food Download PDFInfo
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- JP2006271258A JP2006271258A JP2005095287A JP2005095287A JP2006271258A JP 2006271258 A JP2006271258 A JP 2006271258A JP 2005095287 A JP2005095287 A JP 2005095287A JP 2005095287 A JP2005095287 A JP 2005095287A JP 2006271258 A JP2006271258 A JP 2006271258A
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- 239000000203 mixture Substances 0.000 title claims abstract description 31
- 230000009747 swallowing Effects 0.000 title claims description 21
- 239000002562 thickening agent Substances 0.000 title abstract 4
- 235000013305 food Nutrition 0.000 title description 10
- 239000000230 xanthan gum Substances 0.000 claims abstract description 40
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 40
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 40
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 40
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 24
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000011575 calcium Substances 0.000 claims abstract description 23
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000021056 liquid food Nutrition 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 23
- 239000002738 chelating agent Substances 0.000 claims description 9
- 235000012054 meals Nutrition 0.000 claims description 9
- 239000013522 chelant Substances 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 abstract 1
- 229960005069 calcium Drugs 0.000 description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 239000008367 deionised water Substances 0.000 description 13
- 229910021641 deionized water Inorganic materials 0.000 description 13
- 229920001353 Dextrin Polymers 0.000 description 8
- 239000004375 Dextrin Substances 0.000 description 8
- 229940057801 calcium lactate pentahydrate Drugs 0.000 description 8
- JCFHGKRSYPTRSS-UHFFFAOYSA-N calcium;2-hydroxypropanoic acid;hydrate Chemical compound O.[Ca].CC(O)C(O)=O JCFHGKRSYPTRSS-UHFFFAOYSA-N 0.000 description 8
- 235000019425 dextrin Nutrition 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 241000283014 Dama Species 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 5
- JNSGIVNNHKGGRU-JYRVWZFOSA-N diethoxyphosphinothioyl (2z)-2-(2-amino-1,3-thiazol-4-yl)-2-methoxyiminoacetate Chemical compound CCOP(=S)(OCC)OC(=O)C(=N/OC)\C1=CSC(N)=N1 JNSGIVNNHKGGRU-JYRVWZFOSA-N 0.000 description 5
- 238000010998 test method Methods 0.000 description 5
- 208000019505 Deglutition disease Diseases 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 229960004106 citric acid Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000009569 green tea Nutrition 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 210000003800 pharynx Anatomy 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229960000999 sodium citrate dihydrate Drugs 0.000 description 2
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000011978 dissolution method Methods 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 125000005341 metaphosphate group Chemical group 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000011514 reflex Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
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Abstract
Description
本発明は、トロミ剤組成物、特に嚥下障害者や高齢者が嚥下しやすいゲル状嚥下食の調製に適したトロミ剤組成物、及びこのトロミ剤組成物を用いたゲル状嚥下食に関する。 The present invention relates to a trolley composition, in particular, a trolley composition suitable for preparing a swallowing food that is easy to swallow by a dysphagic person or an elderly person, and a gel-like swallowing meal using the trolley composition.
摂食・嚥下とは食物を口に取り込み、咀嚼し、食塊形成を行い、奥舌へ送り込み、嚥下誘発後、0.5秒前後で嚥下反射し、食塊を食道に送り込む一連の行為である。
食塊が変形しながら咽頭をスムーズに通過するためには弱いゲル状態が最も良いとされている。非特許文献１によれば、一定の性質をもつ弱いゲルの条件は動的粘弾性測定から得られ、貯蔵弾性率Ｇ'＝10〜100Ｐａ及び損失正接tanδ＝0.1〜１の値が嚥下食として適しているとされている。
このような弱いゲルの状態のゲル状嚥下食を手軽に得るため、液状食品にトロミ剤を混合することが行われている。例えば非特許文献１では、多糖類とキサンタンガムの混合物からなるトロミ剤が検討されている。
It is said that a weak gel state is best in order for the bolus to pass smoothly through the pharynx while deforming. According to Non-Patent Document 1, the condition of a weak gel having a certain property is obtained from dynamic viscoelasticity measurement, and the values of storage elastic modulus G ′ = 10 to 100 Pa and loss tangent tan δ = 0.1 to 1 are taken as swallowing food. It is said to be suitable.
In order to easily obtain such a gel-like swallowing meal in a weak gel state, mixing a trolley agent with a liquid food is performed. For example, Non-Patent Document 1 discusses a trotomy agent composed of a mixture of a polysaccharide and xanthan gum.
食品の嚥下温度は、一般に10〜60℃の広い温度帯にわたる。そのため、このような広い温度範囲で、弱いゲル状態を達成できるトロミ剤が、嚥下障害者や高齢者によって望まれていた。
しかしながら、非特許文献１の多糖類とキサンタンガム混合ゲルを用いたトロミ剤を液状食品に混合しても、10〜60℃の広い温度帯で、貯蔵弾性率Ｇ'＝10〜100Ｐａ及び損失正接tanδ＝0.1〜１を達成することはできなかった。
また、粉末のトロミ剤においては溶解時に溶け残り（ダマ）が出来やすいが、溶け残りのあるままの嚥下食を嚥下障害者に供した場合、ダマを含んだ食塊が咽頭をスムーズに通過出来ず誤嚥の原因となった。
Food swallowing temperatures generally span a wide temperature range of 10-60 ° C. Therefore, a trolley agent that can achieve a weak gel state in such a wide temperature range has been desired by dysphagia and elderly people.
However, even when the tromi agent using the polysaccharide and xanthan gum mixed gel of Non-Patent Document 1 is mixed with a liquid food, the storage elastic modulus G ′ = 10 to 100 Pa and the loss tangent tan δ in a wide temperature range of 10 to 60 ° C. = 0.1 to 1 could not be achieved.
In addition, powdered tromis can be easily dissolved (dama) at the time of dissolution, but if swallowed food with undissolved remains is used for dysphagia, the bolus containing dama can smoothly pass through the pharynx. Caused aspiration.
本発明は、上記事情に鑑みて、液状食品に混合することにより、10〜60℃の広い温度帯で、貯蔵弾性率Ｇ'＝10〜100Ｐａ及び損失正接tanδ＝0.1〜１を達成することが可能であり、かつ、溶解時に溶け残り（ダマ）が生じにくいトロミ剤組成物を提供すること、及びこのようなトロミ剤組成物を用いることにより、嚥下障害者や高齢者が嚥下しやすいゲル状嚥下食を提供することを課題とする。 In view of the above circumstances, the present invention can achieve storage elastic modulus G ′ = 10 to 100 Pa and loss tangent tan δ = 0.1 to 1 in a wide temperature range of 10 to 60 ° C. by mixing with liquid food. It is possible to provide a trolley agent composition that is less likely to dissolve (dama) during dissolution, and by using such a trolley agent composition, a gel form that is easily swallowed by persons with dysphagia and the elderly The task is to provide a swallowing meal.
上記の目的を達成するために、本発明は以下の構成を採用した。 In order to achieve the above object, the present invention employs the following configuration.
［１］キサンタンガムと水溶性カルシウム塩とを含有することを特徴とするトロミ剤組成物。
［２］キサンタンガム１００質量部に対して、水溶性カルシウム塩をカルシウム換算で１〜４質量部含有する［１］に記載のトロミ剤組成物。
［３］カルシウムとキレート化合物を形成するキレート剤を含有する［１］又は［２］に記載のトロミ剤組成物。
［４］キレート剤が水溶性クエン酸塩である［３］に記載のトロミ剤組成物。
［５］キサンタンガム１００質量部に対して、水溶性カルシウム塩をカルシウム換算でＸ質量部、水溶性クエン酸塩をクエン酸換算でＹ質量部含有し、ＸとＹとが、下記式（１）及び（２）を同時に満たす［４］に記載のトロミ剤組成物。
１≦Ｘ≦２．１ ・・・（１）
４．７Ｘ−１．３≦Ｙ≦１３．７ ・・・（２）
［６］液状食品に、［１］から［５］の何れかに記載のトロミ剤組成物を溶解したことを特徴とするゲル状嚥下食。
[1] A tromi agent composition comprising xanthan gum and a water-soluble calcium salt.
[2] The tromi agent composition according to [1], which contains 1 to 4 parts by mass of a water-soluble calcium salt in terms of calcium with respect to 100 parts by mass of xanthan gum.
[3] The tromi agent composition according to [1] or [2], which contains a chelating agent that forms a chelate compound with calcium.
[4] The tromi agent composition according to [3], wherein the chelating agent is a water-soluble citrate.
[5] Containing 100 parts by mass of xanthan gum, X part by mass of water-soluble calcium salt in terms of calcium, Y part by mass of water-soluble citrate in terms of citric acid, and X and Y are represented by the following formula (1) And (2) at the same time, the trotomy agent composition according to [4].
1 ≦ X ≦ 2.1 (1)
4.7X-1.3 ≦ Y ≦ 13.7 (2)
[6] A gel-like swallowing meal characterized by dissolving the tromi preparation composition according to any one of [1] to [5] in a liquid food.
本発明のトロミ剤組成物は、液状食品に混合することにより、10〜60℃の広い温度帯で、貯蔵弾性率Ｇ'＝10〜100Ｐａ及び損失正接tanδ＝0.1〜１を達成することができ、かつ、溶解時に溶け残り（ダマ）が生じにくい。
また、本発明のゲル状嚥下食は、嚥下障害者や高齢者が嚥下しやすいものである。
The tromi preparation composition of the present invention can achieve storage elastic modulus G ′ = 10 to 100 Pa and loss tangent tan δ = 0.1 to 1 in a wide temperature range of 10 to 60 ° C. by mixing with the liquid food. In addition, undissolved (dama) hardly occurs during dissolution.
In addition, the gel-like swallowing meal of the present invention is easy for swallowing disabled people and elderly people to swallow.
＜トロミ剤組成物＞
本発明のトロミ剤組成物は、キサンタンガムとカルシウム塩とを含有する。さらに、カルシウムとキレート化合物を形成するキレート剤を含有することが好ましい。また、取り扱いの便宜のため、適宜賦形剤を加えることができる。
<Toromi agent composition>
The tromi agent composition of the present invention contains xanthan gum and a calcium salt. Furthermore, it is preferable to contain a chelating agent that forms a chelate compound with calcium. Moreover, an excipient | filler can be added suitably for the convenience of handling.
キサンタンガムとしては、通常の市販品が使用できる。
カルシウム塩としては、ダマを形成しないよう、水溶性のカルシウム塩が用いられる。水溶性カルシウム塩としては、乳酸カルシウム、塩化カルシウム等が使用できるが、特に乳酸カルシウムが好ましい。
キサンタンガムに水溶性カルシウム塩を併用することにより、キサンタンガムの使用量を減らしても必要な粘度が得られるトロミ剤とすることができる。また、10〜60℃の広い温度帯で、貯蔵弾性率Ｇ'＝10〜100Ｐａ及び損失正接tanδ＝0.1〜１を達成することが可能となる。
キサンタンガム１００質量部に対して、水溶性カルシウム塩はカルシウム換算で１〜４質量部であることが好ましい。
As the xanthan gum, ordinary commercial products can be used.
As the calcium salt, a water-soluble calcium salt is used so as not to form lumps. As the water-soluble calcium salt, calcium lactate, calcium chloride and the like can be used, and calcium lactate is particularly preferable.
By using a water-soluble calcium salt in combination with xanthan gum, it is possible to obtain a tromi agent capable of obtaining a necessary viscosity even if the amount of xanthan gum used is reduced. In addition, it is possible to achieve a storage elastic modulus G ′ = 10 to 100 Pa and a loss tangent tan δ = 0.1 to 1 in a wide temperature range of 10 to 60 ° C.
The water-soluble calcium salt is preferably 1 to 4 parts by mass in terms of calcium with respect to 100 parts by mass of xanthan gum.
カルシウムとキレート化合物を形成するキレート剤としては、クエン酸塩、リン酸塩、メタリン酸塩等が挙げられるが、クエン酸塩が好ましい。
クエン酸塩としては、ダマを形成しないよう、水溶性のクエン酸塩であることが好ましい。水溶性クエン酸塩としては、クエン酸ナトリウム、クエン酸カリウム等が使用できるが、特にクエン酸ナトリウムが好ましい。
カルシウムとキレート化合物を形成するキレート剤を併用することにより、タンニンを含有する緑茶等の液状食品に添加した際に、濁りが生じることを防止できる。キレート剤の使用量は、水溶性カルシウム塩の使用量に応じて適宜増減させることが好ましい。少なすぎると、濁り防止の効果が得られず、多すぎると、水溶性カルシウム塩使用による効果が損なわれ、また、粘度発現が遅れがちとなる。
Examples of the chelating agent that forms a chelate compound with calcium include citrate, phosphate, and metaphosphate, but citrate is preferred.
The citrate is preferably a water-soluble citrate so as not to form lumps. As the water-soluble citrate, sodium citrate, potassium citrate and the like can be used, and sodium citrate is particularly preferable.
When calcium and a chelating agent that forms a chelate compound are used in combination, turbidity can be prevented when added to a liquid food such as green tea containing tannin. The amount of the chelating agent used is preferably increased or decreased as appropriate according to the amount of water-soluble calcium salt used. If the amount is too small, the effect of preventing turbidity cannot be obtained. If the amount is too large, the effect of using the water-soluble calcium salt is impaired, and the viscosity expression tends to be delayed.
キレート剤が水溶性クエン酸塩の場合、キサンタンガム１００質量部に対して、カルシウム換算の水溶性カルシウムをＸ質量部、クエン酸換算の水溶性クエン酸塩をＹ質量部とすると、ＸとＹとは、下記式（１）及び（２）を同時に満たすことが好ましい。
１≦Ｘ≦２．１ ・・・（１）
４．７Ｘ−１．３≦Ｙ≦１３．７ ・・・（２）
In the case where the chelating agent is a water-soluble citrate, when 100 parts by mass of xanthan gum is X parts by mass of water-soluble calcium in terms of calcium and Y parts by mass of water-soluble citrate in terms of citric acid, X and Y Preferably satisfies the following formulas (1) and (2).
1 ≦ X ≦ 2.1 (1)
4.7X-1.3 ≦ Y ≦ 13.7 (2)
賦形剤としては、各種デキストリンの他、乳糖等が使用できる。
本発明のトロミ剤組成物は、粉末、顆粒、タブレット、カプセル、液体、ペースト等、任意の使用形態で提供することができる。
As the excipient, various dextrins, lactose and the like can be used.
The tromi composition of the present invention can be provided in any use form such as powder, granule, tablet, capsule, liquid, paste and the like.
＜ゲル状嚥下食＞
本発明のゲル状嚥下食は、液状食品に、本発明のトロミ剤組成物を添加することにより、トロミが付与された食品である。液状食品としては、水、お茶、牛乳、各種ジュース等が挙げられる。
液状食品１００質量部に対するトロミ剤組成物の添加量は、キサンタンガム換算で０．１〜１．５質量部であることが好ましく、０．４５〜１．２質量部であることがより好ましい。
本発明のゲル状嚥下食は、10〜60℃の広い温度帯で、貯蔵弾性率Ｇ'＝10〜100Ｐａ及び損失正接tanδ＝0.1〜１を有するものである。これらの動的粘弾性特性は、広い測定周波数にわたって安定していることが好ましい。
貯蔵弾性率及び損失正接は、通常の動的粘弾性測定装置、例えばＡＲＥＳ（Advanced Rheometric Expansion System）(ティー・エイ・インスツルメント・ジャパン社)を用いて測定することができる。
<Gel swallowing meal>
The gel-like swallowing food of the present invention is a food to which tromi is imparted by adding the tromi agent composition of the present invention to a liquid food. Examples of liquid foods include water, tea, milk, and various juices.
It is preferable that the addition amount of the tromi agent composition with respect to 100 mass parts of liquid foods is 0.1-1.5 mass parts in conversion of a xanthan gum, and it is more preferable that it is 0.45-1.2 mass parts.
The gel-like swallowing meal of the present invention has a storage elastic modulus G ′ = 10 to 100 Pa and a loss tangent tan δ = 0.1 to 1 in a wide temperature range of 10 to 60 ° C. These dynamic viscoelastic properties are preferably stable over a wide measurement frequency.
The storage elastic modulus and loss tangent can be measured using an ordinary dynamic viscoelasticity measuring apparatus, for example, ARES (Advanced Rheometric Expansion System) (TA Instruments Japan).
＜試験１＞
（目的）
この試験は、キサンタンガムと併用するカルシウム塩の量を検索する目的で実施した。
（試験方法）
キサンタンガム（三栄源エフ・エフ・アイ社製、以下の試験において同じ）100質量部、乳酸カルシウム・5水和物（第一化成社製、以下の試験において同じ）0〜66.7質量部（キサンタンガム100質量部に対するカルシウム量0〜8.6質量部）、残部がデキストリン（東亜化成社製、以下の試験において同じ）からなる合計333質量部の造粒品を調製した。
この造粒品２．５質量部を１００質量部の脱イオン水に溶解し、30分後の25℃における粘度をＢ型回転粘度計（Ｎｏ．３ロータ、１２ｒｐｍ）にて測定した。結果を表１及び図１に示す。
<Test 1>
(the purpose)
This test was conducted for the purpose of searching for the amount of calcium salt used in combination with xanthan gum.
(Test method)
100 parts by weight of xanthan gum (manufactured by San-Ei Gen FFI, the same in the following test), calcium lactate pentahydrate (manufactured by Daiichi Kasei Co., Ltd., the same in the following test), 0-66.7 parts by weight (100 xanthan gum) A total of 333 parts by mass of a granulated product was prepared, in which the amount of calcium was 0 to 8.6 parts by mass with respect to parts by mass, and the balance was dextrin (manufactured by Toa Kasei Co., Ltd., the same in the following tests).
2.5 parts by mass of this granulated product was dissolved in 100 parts by mass of deionized water, and the viscosity at 25 ° C. after 30 minutes was measured with a B-type rotational viscometer (No. 3 rotor, 12 rpm). The results are shown in Table 1 and FIG.
（結果）
表１及び図１に示すように、キサンタンガム100質量部に対して乳酸カルシウム・5水和物8.0〜32.0質量部（キサンタンガム100質量部に対するカルシウム量1.0〜4.2質量部）の造粒品を用いた場合に、安定して高い粘度が得られた。
(result)
As shown in Table 1 and FIG. 1, a granulated product of calcium lactate pentahydrate 8.0-32.0 parts by mass (calcium amount 1.0-4.2 parts by mass with respect to 100 parts by mass of xanthan gum) was used with respect to 100 parts by mass of xanthan gum. In some cases, a high viscosity was stably obtained.
＜試験２＞
（目的）
この試験は、貯蔵弾性率Ｇ'＝10〜100Ｐａ及び損失正接tanδ＝0.1〜１が得られる条件を検索する目的で実施した。
（試験方法）
キサンタンガム100質量部、乳酸カルシウム・5水和物0〜32質量部（キサンタンガム100質量部に対するカルシウム量0〜4.2質量部）、残部がデキストリンからなる合計333質量部の造粒品を調製した。
この造粒品２．５質量部を１００質量部の脱イオン水に溶解し、30分後の25℃及び60℃における動的粘弾性を測定した。測定には、ＡＲＥＳ（Advanced Rheometric Expansion System）(ティー・エイ・インスツルメント・ジャパン社)を用いた。結果を表２及び表３に示す。
<Test 2>
(the purpose)
This test was carried out for the purpose of searching for conditions under which the storage elastic modulus G ′ = 10 to 100 Pa and loss tangent tan δ = 0.1 to 1 were obtained.
(Test method)
A total of 333 parts by mass of a granulated product comprising 100 parts by mass of xanthan gum, 0 to 32 parts by mass of calcium lactate pentahydrate (0 to 4.2 parts by mass of calcium with respect to 100 parts by mass of xanthan gum) and the balance consisting of dextrin was prepared.
2.5 parts by mass of this granulated product was dissolved in 100 parts by mass of deionized water, and the dynamic viscoelasticity at 25 ° C. and 60 ° C. after 30 minutes was measured. For the measurement, ARES (Advanced Rheometric Expansion System) (TA Instruments Japan) was used. The results are shown in Tables 2 and 3.
（結果）
表２、表３に示すように、周波数０．５〜７９．２Rad/Sの総ての範囲にわたって、２５℃と６０℃の双方でＧ´＝10〜100Ｐａかつtanδ＝0.1〜１であったのは、キサンタンガム100質量部に対して、乳酸カルシウム・5水和物8〜32質量部（キサンタンガム100質量部に対するカルシウム量1.0〜4.2質量部）の造粒品を用いた場合であった。
(result)
As shown in Tables 2 and 3, G ′ = 10 to 100 Pa and tan δ = 0.1 to 1 at both 25 ° C. and 60 ° C. over the entire frequency range of 0.5 to 79.2 Rad / S. This was a case where a granulated product of calcium lactate pentahydrate 8-32 parts by mass (calcium amount 1.0-4.2 parts by mass with respect to 100 parts by mass of xanthan gum) was used with respect to 100 parts by mass of xanthan gum.
＜試験３＞
（目的）
この試験は、カルシウム塩を添加しない場合、粘度の調整は可能であっても、適切な貯蔵弾性率及び損失正接が得られないことを示す目的で実施した。
（試験方法）
キサンタンガム100質量部、デキストリン233質量部の造粒品を調製した。
この造粒品４質量部、又は４．５質量部を１００質量部の脱イオン水に溶解し、１分〜30分後の25℃における粘度をＢ型回転粘度計（Ｎｏ．３ロータ、１２ｒｐｍ）にて測定した。
造粒品４質量部を１００質量部の脱イオン水に溶解した場合の最大粘度は4,500ｍＰａ、造粒品４．５質量部を１００質量部の脱イオン水に溶解した場合の最大粘度は5,510ｍＰａであった。
また、この造粒品４質量部、又は４．５質量部を１００質量部の脱イオン水に溶解し、30分後の25℃及び60℃における動的粘弾性を測定した。測定には、ＡＲＥＳ（Advanced Rheometric Expansion System）(ティー・エイ・インスツルメント・ジャパン社)を用いた。結果を表４に示す。
<Test 3>
(the purpose)
This test was carried out for the purpose of showing that an appropriate storage elastic modulus and loss tangent cannot be obtained even when the viscosity can be adjusted without adding a calcium salt.
(Test method)
A granulated product of 100 parts by mass of xanthan gum and 233 parts by mass of dextrin was prepared.
4 parts by mass or 4.5 parts by mass of this granulated product was dissolved in 100 parts by mass of deionized water, and the viscosity at 25 ° C. after 1 to 30 minutes was measured using a B-type rotational viscometer (No. 3 rotor, 12 rpm ).
The maximum viscosity when 4 parts by mass of the granulated product is dissolved in 100 parts by mass of deionized water is 4,500 mPa, and the maximum viscosity when 4.5 parts by mass of the granulated product is dissolved in 100 parts by mass of deionized water is 5,510. mPa.
Further, 4 parts by mass or 4.5 parts by mass of this granulated product was dissolved in 100 parts by mass of deionized water, and dynamic viscoelasticity at 25 ° C. and 60 ° C. after 30 minutes was measured. For the measurement, ARES (Advanced Rheometric Expansion System) (TA Instruments Japan) was used. The results are shown in Table 4.
（結果）
上述の試験１に示したように、キサンタンガム100質量部に対するカルシウム量が1.0〜4.2質量部の造粒品の場合、２．５質量部を１００質量部の脱イオン水に溶解すれば、５０００ｍＰａの粘度が得られる。
これに対して、造粒品全体に対するキサンタンガムの比率を変更することなく、カルシウム塩を添加しないで５０００ｍＰａ程度の粘度を得ようとすると、４〜４．５質量部の造粒品を１００質量部の脱イオン水に溶解する必要があった。すなわち、カルシウム塩を添加する場合と比較して、倍量近いキサンタンガムが必要であり、経済的に劣ることがわかった。
また、表４に示すように、カルシウム塩を添加しない場合、５０００ｍＰａ程度の粘度であっても、嚥下食として好ましいＧ´＝10〜100Ｐａかつtanδ＝0.1〜１の動的粘弾性特性を、測定した周波数帯において全てを満たすことはできなかった。
(result)
As shown in Test 1 above, in the case of a granulated product having a calcium amount of 1.0 to 4.2 parts by mass with respect to 100 parts by mass of xanthan gum, if 2.5 parts by mass is dissolved in 100 parts by mass of deionized water, 5000 mPa Viscosity is obtained.
On the other hand, without changing the ratio of xanthan gum to the whole granulated product, and trying to obtain a viscosity of about 5000 mPa without adding a calcium salt, 4 to 4.5 parts by mass of the granulated product is 100 parts by mass. It was necessary to dissolve in deionized water. That is, compared with the case where a calcium salt is added, it was found that xanthan gum that is nearly double the amount is necessary and economically inferior.
In addition, as shown in Table 4, when no calcium salt is added, even when the viscosity is about 5000 mPa, the dynamic viscoelastic characteristics of G ′ = 10 to 100 Pa and tan δ = 0.1 to 1 preferable as a swallowing meal are measured. It was not possible to satisfy all in the selected frequency band.
＜試験４＞
（目的）
この試験は溶解性に及ぼすカルシウム塩量の影響を検索する目的で実施した。
（試験方法）
キサンタンガム100質量部、乳酸カルシウム・5水和物0〜35質量部（キサンタンガム100質量部に対するカルシウム量0〜4.5質量部）、残部がデキストリンからなる合計333質量部の造粒品を調製した。
この造粒品３質量部を１００質量部の脱イオン水に溶解した。溶解方法は以下の4通りとし、各々溶け残り（ダマ）の有無について観察した。結果を表５に示す。
（１）スパチュラを用いて撹拌しながら脱イオン水に添加した。
（２）全量を脱イオン水に添加して、直ちにスパチュラを用いて撹拌した。
（３）全量を脱イオン水に添加してから、２秒後にスパチュラを用いて撹拌した。
（４）全量を脱イオン水に添加してから、５秒後にスパチュラを用いて撹拌した。
<Test 4>
(the purpose)
This test was conducted with the aim of searching for the effect of calcium salt content on solubility.
(Test method)
A total of 333 parts by mass of a granulated product consisting of 100 parts by mass of xanthan gum, 0 to 35 parts by mass of calcium lactate pentahydrate (0 to 4.5 parts by mass of calcium with respect to 100 parts by mass of xanthan gum), and the balance consisting of dextrin was prepared.
3 parts by mass of this granulated product was dissolved in 100 parts by mass of deionized water. The dissolution methods were as follows, and the presence or absence of undissolved (dama) was observed. The results are shown in Table 5.
(1) It was added to deionized water while stirring with a spatula.
(2) The whole amount was added to deionized water and immediately stirred using a spatula.
(3) After adding the whole quantity to deionized water, it stirred using the spatula 2 seconds afterward.
(4) After adding the whole quantity to deionized water, it stirred using the spatula 5 seconds afterward.
（結果）
表５に示すように、キサンタンガム100質量部に対するカルシウム量が1.0〜4.5質量部の範囲では、全量添加後5秒後に攪拌してもダマが生じず、良好な溶解性を有することがわかった。
(result)
As shown in Table 5, it was found that in the range of 1.0 to 4.5 parts by mass of calcium with respect to 100 parts by mass of xanthan gum, no lumps occurred even after stirring for 5 seconds after the addition of the total amount, and good solubility was obtained.
＜試験５＞
（目的）
この試験は、クエン酸塩添加の影響を検索する目的で実施した。
（試験方法）
キサンタンガム100質量部、乳酸カルシウム・5水和物8〜19質量部（キサンタンガム100質量部に対するカルシウム量1.0〜2.4質量部）、クエン酸ナトリウム・2水和物（三栄源エフ・エフ・アイ社製）2.7〜24質量部（キサンタンガム100質量部に対するクエン酸量1.7〜15.4質量部）、残部がデキストリンからなる合計333質量部の造粒品を調製した。
一方、粘度発現の比較のため、キサンタンガム100質量部、デキストリン233質量部からなる造粒品を対照品として調製した。
この造粒品２．５質量部又は対照品を、各々１００質量部の緑茶（森永乳業社製、商品名：やすらぎ茶房）に溶解し、5分後の２５℃における粘度を比較した。
また、この造粒品２．５質量部を１００質量部の緑茶に溶解し、６０分後２５℃において、７２０ｎｍの吸光度を測定した。結果を表６に示す。
なお、表６において、数字は７２０ｎｍの吸光度を、×は、5分後の２５℃における粘度が対照品よりも低かったことを示す。
また、この造粒品２．５質量部を１００質量部の緑茶に溶解し、30分後の25℃及び60℃における動的粘弾性を試験２と同様にして測定した。
<Test 5>
(the purpose)
This test was conducted in order to search for the effects of citrate addition.
(Test method)
100 parts by weight of xanthan gum, 8-19 parts by weight of calcium lactate pentahydrate (1.0 to 2.4 parts by weight of calcium with respect to 100 parts by weight of xanthan gum), sodium citrate dihydrate (manufactured by San-Ei Gen FFI Co., Ltd.) ) 2.7-24 parts by mass (amount of citric acid 1.7-15.4 parts by mass with respect to 100 parts by mass of xanthan gum), a total of 333 parts by mass of a granulated product comprising dextrin.
On the other hand, for comparison of viscosity expression, a granulated product comprising 100 parts by mass of xanthan gum and 233 parts by mass of dextrin was prepared as a control product.
2.5 parts by mass of the granulated product or the control product was dissolved in 100 parts by mass of green tea (manufactured by Morinaga Milk Industry Co., Ltd., trade name: Yasuragi Chabo), and the viscosity at 25 ° C. after 5 minutes was compared.
Further, 2.5 parts by mass of this granulated product was dissolved in 100 parts by mass of green tea, and after 60 minutes, the absorbance at 720 nm was measured at 25 ° C. The results are shown in Table 6.
In Table 6, numbers indicate absorbance at 720 nm, and x indicates that the viscosity at 25 ° C. after 5 minutes was lower than that of the control product.
Further, 2.5 parts by mass of this granulated product was dissolved in 100 parts by mass of green tea, and the dynamic viscoelasticity at 25 ° C. and 60 ° C. after 30 minutes was measured in the same manner as in Test 2.
（結果）
表６に示すように、クエン酸塩の添加により７２０ｎｍの吸光度が低くなり、カルシウム塩による白濁の影響を軽減できた。また、クエン酸塩の添加量の多少にかかわらず、周波数０．５〜７９．２Rad/Sの総ての範囲にわたって、２５℃と６０℃の双方でＧ´＝10〜100Ｐａかつtanδ＝0.1〜１の条件を満たしていた。
しかしながら、クエン酸塩を添加しすぎると、粘度発現が妨げられ、５分後における粘度が対照品よりも低くなってしまい不適切であった。
キサンタンガム１００質量部に対して、カルシウム換算のカルシウムをＸ質量部、クエン酸換算のクエン酸塩をＹ質量部とすると、ＸとＹとが以下の式（１）及び（２）を同時に満たすとき、粘度発現を妨げることなく、７２０ｎｍの吸光度を０．２を越えないものとでき、トロミ剤としての物性に影響を与えずに白濁を防止できることがわかった。
１≦Ｘ≦２．１ ・・・（１）
４．７Ｘ−１．３≦Ｙ≦１３．７ ・・・（２）
(result)
As shown in Table 6, the absorbance at 720 nm was decreased by the addition of citrate, and the influence of white turbidity due to the calcium salt could be reduced. Regardless of the amount of citrate added, G ′ = 10 to 100 Pa and tan δ = 0.1 to both at 25 ° C. and 60 ° C. over the entire frequency range of 0.5 to 79.2 Rad / S. The condition of 1 was satisfied.
However, when citrate was added too much, viscosity development was hindered, and the viscosity after 5 minutes was lower than that of the control product, which was inappropriate.
When 100 parts by mass of xanthan gum is X parts by mass of calcium in terms of calcium and Y parts by mass of citrate in terms of citric acid, X and Y simultaneously satisfy the following equations (1) and (2) It was found that the absorbance at 720 nm can be made not to exceed 0.2 without interfering with the viscosity expression, and white turbidity can be prevented without affecting the physical properties as a trotomy agent.
1 ≦ X ≦ 2.1 (1)
4.7X-1.3 ≦ Y ≦ 13.7 (2)
＜実施例１＞
キサンタンガム（三栄源エフ・エフ・アイ社製）３０質量部、乳酸カルシウム・5水和物（第一化成社製）２．６質量部、クエン酸ナトリウム・2水和物（三栄源エフ・エフ・アイ社製）２．４質量部、デキストリン（東亜化成社製）６５質量部の組成からなるトロミ剤組成物である造粒品２．５ｇを得た。当該造粒品２．５ｇを牛乳（森永乳業社）１００ｍｌに添加し、スパチュラを用いて手攪拌にて溶かした。
溶解液は適度な粘性が付与され、ＡＲＥＳ（Advanced Rheometric Expansion System）(ティー・エイ・インスツルメント・ジャパン社)を用いて10℃と25℃における動的粘弾性を測定したところ、表７に示すように、測定した全ての周波数帯において、嚥下食に適した貯蔵弾性率Ｇ'＝10〜100Ｐａ及び損失正接tanδ＝0.1〜１を示した。
<Example 1>
30 parts by weight of xanthan gum (manufactured by San-Ei Gen F.F.), 2.6 parts by mass of calcium lactate pentahydrate (manufactured by Daiichi Kasei Co., Ltd.), sodium citrate dihydrate (San-Ei Gen F.F.) -The granulated product 2.5g which is a tromi agent composition which consists of a composition of 2.4 mass parts and dextrin (manufactured by Toa Kasei) 65 mass parts is obtained. 2.5 g of the granulated product was added to 100 ml of milk (Morinaga Milk Industry Co., Ltd.) and dissolved by hand stirring using a spatula.
The solution was given moderate viscosity, and the dynamic viscoelasticity at 10 ° C. and 25 ° C. was measured using ARES (Advanced Rheometric Expansion System) (TE Instruments Japan). As shown, in all measured frequency bands, storage elastic modulus G ′ = 10 to 100 Pa and loss tangent tan δ = 0.1 to 1 suitable for swallowing were shown.
＜実施例２＞
キサンタンガム（ＣＰケルコ社製）３０質量部、乳酸カルシウム・5水和物（第一化成社製）３．３質量部、クエン酸ナトリウム（三栄源エフ・エフ・アイ社製）２．５質量部、乳糖（森永乳業社製）６５質量部の組成からなるトロミ剤組成物である造粒品２．５ｇを得た。当該造粒品２．５ｇをオレンジジュース（森永乳業社）１００ｍｌに添加し、スパチュラを用いて手攪拌にて溶かした。
溶解液は適度な粘性が付与され、ＡＲＥＳ（Advanced Rheometric Expansion System）(ティー・エイ・インスツルメント・ジャパン社)を用いて10℃と25℃における動的粘弾性を測定したところ、表８に示すように、測定した全ての周波数帯において、嚥下食に適した貯蔵弾性率Ｇ'＝10〜100Ｐａ及び損失正接tanδ＝0.1〜１を示した。
<Example 2>
30 parts by mass of xanthan gum (CP Kelco), 3.3 parts by mass of calcium lactate pentahydrate (Daiichi Kasei), 2.5 parts by mass of sodium citrate (manufactured by Saneigen FFI Co., Ltd.) Then, 2.5 g of a granulated product was obtained which was a tromising agent composition having a composition of 65 parts by mass of lactose (manufactured by Morinaga Milk Industry Co., Ltd.). 2.5 g of the granulated product was added to 100 ml of orange juice (Morinaga Milk Industry Co., Ltd.) and dissolved by hand stirring using a spatula.
The solution was given moderate viscosity, and the dynamic viscoelasticity at 10 ° C. and 25 ° C. was measured using ARES (Advanced Rheometric Expansion System) (TA Instruments Japan). As shown, in all measured frequency bands, storage elastic modulus G ′ = 10 to 100 Pa and loss tangent tan δ = 0.1 to 1 suitable for swallowing were shown.
Claims (6)
１≦Ｘ≦２．１ ・・・（１）
４．７Ｘ−１．３≦Ｙ≦１３．７ ・・・（２） For 100 parts by mass of xanthan gum, X part by mass of water-soluble calcium salt in terms of calcium and Y part by mass of water-soluble citrate in terms of citric acid, and X and Y are represented by the following formulas (1) and (2 ) At the same time.
1 ≦ X ≦ 2.1 (1)
4.7X-1.3 ≦ Y ≦ 13.7 (2)
A gel-like swallowing meal, wherein the tromi composition according to any one of claims 1 to 5 is dissolved in a liquid food.
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| US7744942B2 (en) | 2005-03-11 | 2010-06-29 | Taiyo Kagaku Co., Ltd. | Thickening composition having improved viscosity-emerging property |
| US11578194B2 (en) | 2006-08-16 | 2023-02-14 | Taiyo Kagaku Co., Ltd. | Thickening composition improved in viscosity development |
| WO2008020497A1 (en) * | 2006-08-16 | 2008-02-21 | Taiyo Kagaku Co., Ltd. | Thickening composition improved in viscosity development |
| JP2014023478A (en) * | 2012-07-27 | 2014-02-06 | Asahi Kasei Chemicals Corp | Tablet type thickening agents |
| JP2014023479A (en) * | 2012-07-27 | 2014-02-06 | Asahi Kasei Chemicals Corp | Tablets containing thickening polysaccharide |
| KR20150048116A (en) | 2012-08-30 | 2015-05-06 | 닛신 오일리오그룹 가부시키가이샤 | Granules and process for producing granules |
| JP2014121317A (en) * | 2012-11-21 | 2014-07-03 | Sanei Gen Ffi Inc | Adhesive paste preparation |
| JP2015084773A (en) * | 2013-09-27 | 2015-05-07 | 三栄源エフ・エフ・アイ株式会社 | Liquid thickening agent |
| JP7185478B2 (en) | 2018-10-12 | 2022-12-07 | ソマール株式会社 | thickener |
| JP2020059834A (en) * | 2018-10-12 | 2020-04-16 | ソマール株式会社 | Thickener |
| WO2020218467A1 (en) * | 2019-04-26 | 2020-10-29 | 森永乳業株式会社 | Thickening composition |
| JPWO2020218467A1 (en) * | 2019-04-26 | 2021-10-14 | 森永乳業株式会社 | Composition for thickening |
| WO2021010257A1 (en) | 2019-07-12 | 2021-01-21 | 森永乳業株式会社 | Composition for imparting thickness |
| WO2022071471A1 (en) * | 2020-10-02 | 2022-04-07 | 森永乳業株式会社 | Thickening composition |
| JP7429801B2 (en) | 2020-10-02 | 2024-02-08 | 森永乳業株式会社 | Thickening composition |
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